E1103 - пищевая добавка, стабилизатор: инвертазы, invertases (Е1103)

Invertase is an enzyme that hydrolyses (breaks down) sucrose from cane or beet sugar to fructose and glucose, usually in the form of an inverted sugar syrup. Commercially invertase is extracted from the yeast strains of Saccharomyces cerevisiae or Saccharomyces carlsbergensis. Invertase is primarily used in the confectionary industry to improve shelf life, increase sweetness, improve flavour and colour, and prevent crystallisation. The use of invertase is limited as glucose isomerase can produce fructose much more cheaply.

Common Uses

Used primarily in confectionary such as liquified chocolate centres, creams, marshmallows, mints, and fondants. It is also naturally found in honey.